Lemon Chicken Soup with Lentils, Kale, & Beans Recipe

Fall is here – which means soups are too! Chicken soup particularly ranks up there with the most comforting of comfort foods. This lemon chicken version is a delicious twist on the original, and just as soul-warming. Plus, it’s effortlessly packed with all sorts of veggies.

Wanna know my favorite part? Our lemon chicken soup includes two types of legumes -lentils AND white beans. I’m pretty much obsessed with legumes because they’re like a hybrid veggie-protein all in one! Packed with fiber, protein, folate, and iron. To top it off, they’re delicious and versatile. Favorite.

Before you cook lentils, make sure to wash and sort them. Sometimes they have little earthy treasures mixed in like dirt or rocks. But don’t worry, a quick rinse and look-over does the trick.
For this recipe, we’re using red lentils. Aren’t they just gorgeous?!

Ingredients

• 2 medium – carrot
• 2 stalk – celery
• 1 medium – onion
• 5 clove – garlic
• 1 tablespoon – olive oil
• 8 cup – chicken broth, low-sodium
• 1 tablespoon – parsley, dried
• 1 teaspoon – oregano, dried
• 1 teaspoon – thyme, dried
• 1/2 teaspoon – salt
• 1/2 teaspoon – black pepper, ground
• 1 cup – lentils, raw
• 1 cup, chopped – kale
• 2 cup – Chicken Breast, cooked, chopped
• 2 can – white beans
• 1 medium – lemon

TOPPINGS:

• 1 tablespoon – Parmesan cheese, grated

Directions

1. Chop carrots, celery, onion; mince garlic; set aside separately.
2. Heat a large stock pot over medium high heat. Add enough oil to cover the bottom, then saute carrots, celery and onion until the onion is translucent. Then add garlic and saute a minute longer.
3. Add chicken broth, parsley, oregano, thyme, salt, pepper. Rinse and drain lentils, add to pot. Bring to a boil and allow to simmer 12-15 minutes, or until the lentils are cooked through.
4. .............................................

for full instruction please see : www.superhealthykids.com

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